Food Aroma Evolution: During Food Processing, Cooking, and Aging

Bys: Bordiga, Matteo and Nollet, Leo M. L.

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.

• Format: Hardcover
• Language: English
• ISBN: 1138338249
• ISBN13: 9781138338241
• Release Date: December 2019
• Publisher: CRC Press
• Length: 744 Pages
• Weight: 3.30 lbs.
• Dimensions: 1.6" x 7.0" x 10.0"